Content

• Ingredients
• To step
• Method 1 of 2: With an oven
• Method 2 of 2: With a slow cooker
• Tips

In England, clotted cream is served with scones, desserts, and fresh fruit; It is seen as a luxurious addition to turn an otherwise simple high tea into a popular treat. For those who have never had clotted cream, it looks like a cross between butter and whipped cream. Best of all, it is easy to make and has only one ingredient. The best clotted cream is made from cream die not UHT is pasteurized. You can use plain pasteurized cream from the supermarket for the following recipes, but the best results are obtained with fresh, organic cream that has not been exposed to high temperatures.

Ingredients

• Cream (preferably not UHT pasteurized)

To step

Method 1 of 2: With an oven

1. Preheat the oven to 82 ° C. Clotted cream develops best when kept at this temperature for a long time.
2. If possible, use high-fat cream that is not UHT pasteurized. Pasteurization is the heating of food, usually liquid, to a very high temperature, after which it is immediately cooled. The high temperature reduces the risk of spoilage by preventing the growth of microbes, but as a side effect you damage the structure of the cream and change the taste. To make the most delicious clotted cream, use organic cream with a high fat content that is less vigorously pasteurized.
3. Pour any amount of cream into a heavy-bottomed pan with a lid. Your main concern is how far the cream will rise up the sides of the pan. Try to cut it out so that the cream rises at least an inch and no more than three inches.
4. Place the pan with cream in the preheated oven and leave it there for at least 8 hours. Put the lid on the pan and close the oven. The cream can take up to 12 hours to completely clump together (clot).
   • After 8 hours, a thicker, yellowish skin develops on top of the cream. This is the clotted cream. When checking the cream in the oven, be careful not to poke a hole in the clotted cream floating on top.
5. Remove the pan with the clotted cream from the oven and let it cool to room temperature. Then put the pan in the fridge for another 8 hours, being careful not to break the skin.
6. Remove the clotted cream floating on top from the whey-like liquid underneath. Save the whey to use in cooking and baking. (Buttermilk pancakes, anyone?)
7. Enjoy it! You can keep the clotted cream in the fridge for three to four days.

Method 2 of 2: With a slow cooker

1. Check if your slow cooker is getting hot. Most slow cookers all have a different base temperature. Since temperature is the most important aspect in clotted cream preparation, you want to make sure you don't overheat the cream. If you suspect your slow cooker is getting warmer than the average slow cooker, try the following:
   • Find a large plate that will fit in your slow cooker. Place the plate in the slow cooker. Put the cream in the plate. Pour enough water into the slow cooker (not the plate of cream) so that the plate is in at least an inch (2.5 cm) of water.
   • If it is necessary to use the au bain-marie method with your slow cooker, adjust the recipe accordingly.You want the cream to have the largest possible surface area, which means you don't have to fill the plate with cream to the brim.
2. Turn the slow cooker on to the lowest setting and add the cream.
3. Wait 3 hours, be careful not to break the yellowish skin that starts to develop on top of the cream. After three hours, turn off the slow cooker and let the cream cool to room temperature.
4. Put the pan in the fridge and let it sit there for 8 hours.
5. Separate the clotted cream from the whey with a slotted spoon. Save the whey for use in cooking and baking.
6. Enjoy! Let the clotted cream come to room temperature before using it. Can be kept in the refrigerator for 3 to 4 days.

Tips

• If you don't have an au bain-marie pan, you can make one yourself.